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Spices & seasonings · Whole spices

Cumin

Warm, earthy spice sold as whole seeds or ground; a foundation of Indian, Middle Eastern and Mexican food.

Also called: jeera, zeera, kimyon, comino

A kind of spices

378 recipes with it

What it is

Cumin is the dried seed of a plant in the parsley family. The seeds are slim, ridged and greyish-brown. It is sold whole (cumin seeds, jeera) or ground (ground cumin). Whole seeds are crackled in hot oil or toasted; ground cumin is mixed into masalas and rubs. Caraway seeds look similar but are darker, curved and taste of rye bread.

Cuminum cyminum

How it’s used

  • Jeera tadka for dals and jeera rice
  • Roasted and ground over raita and chaat
  • Garam masala, curry powders and taco seasoning
  • Middle Eastern hummus, falafel and kofta
  • Chilli con carne

Characteristics

Taste
Warm, earthy, slightly bitter.
Aroma
Strong, musky, toasty when roasted.
Sold as
whole, ground
Cooking uses
Mainly a seasoning, Used for tempering (tadka)

Kinds in our pantry

Storage

Cool, dry and dark. Airtight jar away from light. Whole seeds stay aromatic much longer than ground cumin.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
375 kcal
Protein
17.81 g
Carbohydrate
44.24 g
Fat
22.27 g
Fibre
10.5 g
Sugars
2.25 g

USDA FoodData Central: Spices, cumin seed.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Caraway seeds — Closest look and texture; flavour is sweeter, use a little less.

Related ingredients

Recipes with cumin

See all 378

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